Hong Kong style mango pancake (芒果班戟)
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5.0
147 reviews
Excellent
Hong Kong style mango pancake (芒果班戟)
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Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.
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Ingredients
For the pancakes
- 240 ml milk 1 cup
- 50 g all-purpose flour ⅓ cup, see note 1
- 30 g cornstarch or custard powder, ¼ cup, see note 2
- 25 g powdered sugar ¼ cup
- 3 medium eggs lightly beaten
- 2 teaspoon butter melted
For the filling
- 300 ml double cream or whipping cream, 1¼ cups
- ½ teaspoon vanilla extract
- ½ tablespoon powdered sugar
- 2 large mangoes peeled and cut into chunks
Instructions
Prepare the batter
- Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and powdered sugar into the bowl. Mix with a balloon whisk until well combined.
- Add lightly beaten eggs and melted butter. Mix well.
- Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
Cook the pancakes
- Heat up a non-stick skillet/frying pan over low heat.
- Pour a small amount of batter onto the pan, then swirl quickly to form a very thin disk.
- When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
- Repeat the procedure until you finish the batter mixture (see note 3).
Whip the cream
- While waiting for the pancakes to cool, whip the cream, vanilla extract and powdered sugar until stiff peaks form.
Assemble the pancakes
- Lay one pancake on a flat surface (shiny, smooth side facing down).
- Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
- Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
Store & serve
- You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.
Notes
- Please note that measuring flour, starch (or custard powder) and icing sugar by cup is less accurate than by weight.
- I use custard powder (Bird's Custard) instead of cornstarch for my mango pancakes. This is to produce a yellow color.
- The batter for this recipe makes 12 pancake wrappers (each measures about 15cm/6 inches in diameter). However, please feel free to adjust the size according to your pan size.
- Use other fruits as filling: you may choose other soft flesh fruit as the filling. Durian is a classic choice. Strawberry, kiwi fruit, banana, ripe peach and melon are great too.
- Use other fruits as filling
- Colour the pancakes: You can make the pancake in different colors to match the fruit. I add a little beetroot juice to the batter to achieve pink and some matcha powder for green (Tip: It’s better to mix matcha powder with a little hot water before adding to the batter).
- Colour the pancakes
Nutrition Information
Show Details
Serving
1pancake
Calories
175kcal
(9%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
74mg
(25%)
Sodium
36mg
(2%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
857IU
(17%)
Vitamin C
13mg
(14%)
Calcium
53mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 175kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 36mg | 2% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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